Clam Cazuela

• 2 tablespoons olive oil
• 2 garlic cloves
• 16 clams
• fish stock, as necessary
• 1 tablespoon flour
• minced parsley
• 2 tablespoons white wine

1. Peel and chop the garlic and the parsley.
2. In a frying pan, discern it with olive oil and part of the parsley.
3. Within one minute, add a pinch of flour, fry over low heat for a while and then add the wine.
4. Let the alcohol evaporate and add the fish broth immediately, and stir constantly to avoid clusters.
5. Add the clams and cover so they can open up.
6. Serve sprinkled with the remaining parsley.

olive oil, garlic, clams, fish stock, flour, parsley, white wine

Taken from www.food.com/recipe/clam-cazuela-330978 (may not work)